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Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

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4 Days Only - 20% Off Coffee! 3/27-4/1

Colombia Hugo Agreda - Honey Field Blend

Regular price $ 23.00

Unit price per 

only -8 left in stock

our 10oz white whole bean coffee bag with pink label and COLOR logo at the bottom on a pink background
Colombia Hugo Agreda - Honey Field Blend
Load image into Gallery viewer, our 10oz white whole bean coffee bag with pink label and COLOR logo at the bottom on a pink background
Load image into Gallery viewer, Colombia Hugo Agreda - Honey Field Blend

COLOMBIA

HUGO AGREDA

RASPBERRY + RED PLUM | HIBISCUS + RHUBARB

A fruity and juicy honey Colombia to spark your day.  From down south in Nariño, this small producer at high altitudes brings tangy fruits and a fun complex cup.  Red fruits from raspberry to red plum and accents of hibiscus and rhubarb make for an adventurous experience.  We love Nariño!  Gracias Hugo!  
 

BEAN DETAILS:

ORIGIN: Aponte, Nariño, Colombia
PRODUCER: Hugo Agreda
ELEVATION: 2,200 masl
VARIETY: Caturra, Castillo
PROCESS: Honey process / Covered Sun-Dried
TASTING NOTES: Raspberry, red plum, hibiscus and rhubarb.
ROAST TYPE: Light

Farm Level
This microlot honey coffee comes from Hugo Agreda in Aponte, Nariño. His small 1-hectare farm is located near the town center and is planted with Caturra and Castillo varieties. The people of Aponte are of Inga descent, a pre-Colombian ethnic group related to the Incas, their native tongue being Inga Kichwa. Aponte is located in a misty páramo region of very high altitude. The farmers in this growing region mainly cultivate Caturra, Castillo, and Variedad Colombia, the latter being disease-resistant hybrids known for high production. The remote location and distance from the Colombian government have made it a desirable area for growing illegal poppy crops too. However, outside interest in coffee from this area and the competitive prices being paid have made coffee an attractive alternative. Hugo mentioned that he hopes this interest in Aponte coffee will be sustained and inspire the younger generation to continue planting coffee. Hugo's farm sits at 2,200 meters above sea level, and he honey processes all of his coffee. An interesting aspect of coffee from this region is that honey processing is the standard. Each producer handles their own processing at home too, which can mean quite a bit of flavor variation from one neighbor to the next. The honey process involves removing the outer cherry skin but leaving the fruit mucilage intact for the entire drying period. It can result in fruity flavors in the cup, which is the case with this coffee.
Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • Filtered water.  Spring water is ideal.  Removing chloride, sulfur, and iron is essential.
  • A burr grinder.  The more even the coffee particles, the better the coffee.  Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders.  Invest in a burr grinder.  Your taste buds (and coffee roaster) will thank you.
  • A scale.  I know using a scale can seem a bit like you're doing something you shouldn't be.  Trust me, you can only brew consistently great coffee with a scale.  Water and coffee are hard to measure without one.
  • Clean equipment.  Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup.  Please keep your equipment clean.  The sooner and more often you clean your gear, the easier it will be in the long run.  Add it to your ritual and thank us later.
  • Delicious and freshly roasted Color Coffee
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

IS YOUR COFFEE ORGANIC OR FAIR TRADE?

In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.

WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?

We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.

For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.

If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.

CAN YOU GRIND MY COFFEE ON WEB ORDERS?

Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.

DO YOU HAVE BREW RECIPES?

These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.

In the meantime...go here: Pour Overs | Aeropress to get some expert advice.

MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?

A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!
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